Do you ever have an idea and then instantly regret it when you put that idea into motion?
That happened to me this weekend with this recipe.
I didn’t want to go to the grocery store so all the meals I meal prepped this weekend came from my fridge and pantry. I have a surplus of pork loin right now, so I had the idea to cut a few into pork chops and marinate them.
It would’ve been fine if I just stopped there, but no. I wanted PORK PARMESAN.
Think chicken parmesan but with pork chops instead (duh). Sounds great, right??
Well, if you make it correctly, sure.
I breaded my marinated pork chops in a mix of panko and grated parmesan cheese. It’s fine to do that– but you should probably not skillet fry it after that since the cheese will burn faster than the pork will cook.
Another mistake I made: not pounding the pork out thin enough.
To fix those two mistakes, I changed the recipe up below for you! This way you can have the completed, correct recipe. Sometimes I just don’t think my ideas out enough initially. I just need a kick in the butt to do them better afterward. If you pound the pork thin enough, you can still skillet fry it. If you want a thicker chop, bake it on a wire rack placed above a cookie sheet at 400 degrees for 12-15 minutes or until browned and crispy.
You HAVE to try this recipe though. Pork parmesan is fantastic–and it’s probably cheaper to make now than chicken parmesan (have you seen chicken prices lately?!?). Give it a try!
Pork Chop Parmesan
A crunchy, savory pork chop topped with fresh tomatoes, basil and mozzarella cheese.
- Pound pork chops out until they are very thin. Place pork chops in a large ziploc bag or marinating pan. Drizzle balsamic vinegar, olive oil, garlic, and Italian seasoning over the pork chops. Stir until pork chops are well coated. Refrigerate for at least one hour or overnight.
- Make the dredging station: in a shallow bowl, spread the mustard out thin. In another bowl, add parmesan and panko and stir until well combined. You can also season this with Italian seasoning.
- Heat vegetable oil in a large, deep skillet over medium heat. Dredge pork chops in mustard first then roll in breadcrumb mixture until pork is well coated.
- Fry coated pork chops, 2-3 at a time, until golden brown about 3-4 minutes per side. Pork should have an internal temperature of 135 degrees. Let pork rest on paper towel lined plate (this will bring the temp up to 145 degrees) for at least 10 minutes.
- Top pork with fresh sliced tomatoes, pepper, basil, and mozzarella cheese. Drizzle extra balsamic vinegar on top if desired.